Recently I had to throw away some coleslaw, because it tasted so vinegary/sharp that it was unpleasant. Today I've thrown away a bottle of Daddys Brown Sauce, because it just tasted like vinegar. So, I'm wondering if my taste buds have changed, or whether food manufacturers have started padding out various sauces with more vinegar, as a way of saving costs on the more expensive ingredients.
I realise that vinegar is a useful preservative and I like salt and vinegar on chips, but AIBU to think something is going on here, with the use of vinegar becoming more prevalent in savoury sauces? Or maybe I'm imagining it - what do others think?
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AIBU?
AIBU to think that food manufacturers are using more vinegar in sauces now?
17 replies
Defenbaker · 04/04/2019 00:19
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